Lemon Cheesecake
This recipe serves 16. One serving contains 400 calories, 5g of protein, and 18g of fat. Head to the store and pick up cake mix, lemon peel, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 6 hours and 50 minutes.
Instructions
Heat oven to 300°F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed.
Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight.
Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.